Preheat oven to 350?F. In a heavy saucepan, combine evaporated milk, pandan and white sugar. Place over medium heat and allow to boil only until sugar has dissolved completely. Cool with the pandan in the refrigerator until the liquid is cool to touch. Discard the pandan leaves.
Beat eggs until blended in a mixing bowl. Add pandan-milk mixture and mix until well incorporated. Strain and set aside.
To prepare glaze, pour the sugar, the water and cream of tartar in a thick frying pan. Place over low heat and allow to boil. As soon as the color turns light golden brown, divide the mixture equally among the leche flan molders (2 oval llaneras). Using hand towels to hold the pan, immediately tilt and rotate each molder making sure that the caramel has completely covered the bottom.
Set caramel-lined molders in a bigger pan with water. Divide the flan mixture equally among the prepared molders. bake for 45 minutes to an hour until a toothpick inserted in the center of the flan comes out clean. Cool thoroughly before unmolding. Overnight chilling is recommended